Ingredients
Scale
- 1large onion, sliced
- 2garlic cloves, sliced
- 2celery stalks, cut into3-inch pieces
- 1celery root (about1½pounds), peeled and cut into wedges
- 3carrots, peeled and cut into sticks
- 4 cupsvegetable broth
- 2 tablespoonsolive oil
- 1 tablespoonlemon juice
- 1dried bay leaf
- 1 teaspoondried thyme
- ½ teaspoonblack pepper
- 1 teaspoonsalt
- A handful of fresh parsley, chopped (for garnish)
Instructions
- 1. Preheat and Prepare the Vegetables
- Preheat your oven to 375°F (190°C).
- Slice all vegetables evenly so they cook at the same rate. Arrange the celery stalks, celery root, carrots, onion, and garlic in a large baking dish.
- 2. Build the Flavor Base
- Drizzle the vegetables with olive oil, sprinkle with salt, pepper, and thyme, and tuck in the bay leaf.
- Pour in the vegetable broth and lemon juice, stirring lightly to combine all flavors.
- 3. Braise in the Oven
- Cover the baking dish tightly with foil. Place it in the oven and bake for 1 hour, or until the vegetables are tender and infused with the aromatic broth.
- 4. Finish and Serve
- Remove the foil and discard the bay leaf. Taste the broth and adjust seasoning if needed.
- Spoon the vegetables and a bit of the fragrant broth into shallow bowls. Garnish with fresh parsley before serving.